MARTHABRAE JAMAICAN RESTAURANT
3213 N SR 7, Margate FL 33063 · 954.975.2826
Last inspected Jul 10, 2026 · 9 visits since July 2023
OCT 24
APR 25
SEP 25
FEB 26
JUL 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $3,460
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019003463 | Jan 9, 2019 | Jun 25, 2019 | $2,400 |
| 2--2018056354 | Oct 24, 2018 | Dec 7, 2018 | $700 |
| 2--2018036157 | Jun 14, 2018 | Sep 21, 2018 | $360 |
Inspection history
9 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Handwash sink by triple sink used as storage for scrubbing pads, operator removed.
No soap provided at handwash sink by triple sink, operator provided.
Cutting board has cut marks and is no longer cleanable at front and rear prep area.
Exterior rear door has a gap at the threshold that opens to the outside.
Show the remaining 4 findings ▾
Food containers stacked on top of each other not properly air-dried - wet nesting above triple sink drying area.
Food storage container broken at front line salad station.
Walk-in cooler shelves with rust that has pitted the surface.
Water continuously leaking from triple sink faucet after shutting off.
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table; fritters (119-133F - Hot Holding). As per operator foods portioned and prepared today. Observed food stored in shallow pan inside hot table, hot water not in direct contact with shallow pan. Instructed operators to either place in deeper pan or place food inside food warmer. Operator placed food in over to quickly reheat back to 165F and then to store in warmer
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed drinks in single door cooler both with, and without a proper warning label.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed pitcher with handle submerged in pan of reserved liquid meant for rice.
In-use wet wiping cloth/towel used under cutting board. Rags under cutting boards inside kitchen
Sep 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. HOT RAIL-; sword fish (119-123F - Hot Holding). Per operator food hot holding in hot rail less than four hours. Operator put sword fish on oven to reheat to 165F
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses with operator
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while working with food. Employee removed watch
Equipment in poor repair. Gasket torn at walk in freezer
Floor area(s) covered with standing water. Standing water at floor of dish area
Hole in or other damage to wall. Chipped wall tiles at back of kitchen
No Heimlich maneuver/choking sign posted. Emailed choking poster to operator to print
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table. Operator discarded wiping cloth
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator added solution. Chlorine tested 100ppm
Apr 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting garlic at prep line with no gloves. Informed employee that they should be wearing gloves when preparing food. Employee washes hands and put on gloves.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Three new employees employed more than three months not informed their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed reporting agreement to operator. Employees fill out firm during inspection. Operator informed employees
No soap provided at handwash sink. Handwashing sink by three compartment sink, no soap provided.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dec 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in container of water 99F. Operator placed container on oven to heat up water now at 156F
Oct 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed symptoms and illnesses with operator. Provided hand out to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board across Cookline soiled with mold like substance.
Handwash sink used for purposes other than handwashing. Hand sink used to make sanitizer solution. Operator remade solution in appropriate sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. Buckets of jerk sauce stored on walk in cooler floor. Operator elevated
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in container of water 99F. Operator placed container on oven to heat up water now at 156F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at Cookline soiled with dust.
Wet wiping cloth not stored in sanitizing solution between uses. Operator discarded wash cloth
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. In Victory reach in cooler, carton raw shell eggs on top above bags of raw vegetables. Employee moved eggs to bottom of cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen reading over 200ppm chlorine. Employee remade to proper 100ppm chlorine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two new employees hired less than 60 days do not have signature sheets verifying proof of responsibilities. Form printed and signed during inspection.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under dish table near dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage bottle on dry goods shelf next to bags of flour. Employee removed beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf above prep table next to canned goods in prep area. Employee removed bag.
Jan 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen hot box, boiled banana (110F - Hot Holding). Per employee in box one hour. Employee returned to boil above 165F to hot hold.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
Bathroom door left open other than during cleaning or maintenance. Women's restroom door open.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom door does not self close.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee jacket on top of canned drinks in back storeroom. 2) Employee cell phones on shelf next to single service to go items. Employees moved all items.
Jul 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over canned/bottled drinks. -Observed raw containers with beef stored over cases with drinks in walk-in freezer. Operator relocate drinks to another unit.
Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with degreaser at mop sink.
Bathroom doors left open other than during cleaning or maintenance.
Carbon dioxide/helium tanks not adequately secured.
Food stored on floor. -Observed 2 bags with beans stored on dry storage floor. Operator removed and stored properly.
Self-closing device on bathroom door disconnected/broken. -Observed no self closing device on both restrooms doors.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.